Excellent ratatouille. Came out perfect and looked really shnazzy.

First time making this dish I went by the recipe. The eggplant was soggy and onions undercooked and the tomatoes were blah. What I would do is instead of chopping the eggplant I would slice it and cook it with the onions. the tomatoes don't need to be chopped but sliced, and some more seasonings would help rosemary, thyme, oregano, little bit of red pepper flakes. Good dish hope my suggestions help.

This was not my favorite.

This was a pretty good recipe. My husband said he really liked it and he's not a big vegetable fan. It was also pretty easy to make. We sliced everything except the eggplant and layered it. Next time I'll slice the egg plant too instead of dicing so everything is the same. Thanks for the recipe!

I loved this dish. I made it for movie night at home, and to encourage my son to try it, I served it over whole wheat linguine with pesto. It tied in well with the movie Ratatouille (whose main character is a chef named Linguine). My son, and even the hard-core carnivore husband, thought dinner was great. Everything fit (just barely) in a 2 qt. dish. I also recommend sauteing the onions before baking.

This was so good! I used fresh parsley and added a little rosemary and thyme. I also used one zucchini and one squash but stuck to the recipe otherwise. We loved it!

I don't like eggplant so I substituted one butternut squash instead.Didn't have any mushrooms on hand.I used one 28oz can of diced tomatoes instead of fresh.Came out great and not too much liquid, probably because I didn't use the mushrooms. I caramelized the onions on the stove before adding to the rest of the mixture.I think it is important to do this. I did not layer the dish,I just tossed everything into a huge mixing bowl before pouring it into the casserole dish and it came out great. tasted even better the next day. good with wild/brown rice.it would probably be very good even without the parmesan cheese. add lots of seasonings, if you don't have italian then just be generous add:basil,oregano,parsley,thyme,rosemary and lots of fresh garlic. I didn't find it to be bland at all. Next time, I'm going to substitute the squash for sweet potatoes and see how it turns out.

I layered in portabella mushrooms, green zucchini, Vandalia onions, red and yellow peppers and sliced tomatoes, the cheese blend I used was parmigiano Reggiano and parmesan and of course the egg plant I increased the garlic by 2 tsp. Everyone loved it and the presentation was fabulous.

Excellent! I reduced the cheese to 2/3 cup and sauteed portabello mushrooms. Fresh and delicious!

I was completely curious what Ratatouille actually was and stumbled upon this recipe. I must say that this is by far my favorite dish ever. I use more of a shredded cheese with Parmesan in it to give it a kick in between layers. I also make sure to salt each layer and must advise to take good care of the eggplant when you season it. If you saute it with the right amount of garlic and spices it becomes almost the main component of this dish. We also put a few sprigs of Thyme on top for flavor and cosmetic purposes and eat it with a crusty french bread and a glass of wine. Delicious.

My husband and I loved this recipe! My kids have been begging me to make this dish ever since they saw the Disney movie Ratatouille. They didn't like all the veggies in the dish, but were willing to try them all and discovered their were some they actually liked. I really enjoyed all the flavors and it was nice to have a veggie side dish for a change in place of the heavy starch side dish. I used parmesan as well as an italian cheese blend and saute'ed the onions and peppers before layering in the casserole. Really great recipe and I will definitely make it again.

This is so wonderful I made it twice in one week. Its a great way to use up late summer/fall veggies. Works as a main dish or side. Will make this again and again!

I prepared this last night (Sept 23) and while good I will stay with my own. It was not as flavourful as my standby which is based on store bought (Costco)bruschetta. I strain 3/4 of a 940 gram container but add 2 tbs of the bruschetta liquid to which I add 1/2 chopped large sweet onion, 1 cup chopped green pepper, 1 medium zucchini chopped into 4th's, 2 small chopped ribs of celery, 1 1/2 cups chopped mini carrots and 6 large chopped mushrooms. To this I add 2 tsps garlic powder, 1 tsp Montreal chicken spice (or to taste) 1 tsp McCormicks Malabar black pepper (or to taste). I bring the juice to a gentle boil, add all the veg's and spices at once, stir to mix, let simmer uncovered for about 3-5 min's to ensure veg's are hot and still el dente. Just before serving I stir in 1-2 tbs romano cheese and serve. There is a good tasting liquid with this and I often serve the ratatouille over rice. Also a nice accompaniment to spaghettini or over mashed potatoes and a sneaky way to serve veg's to children because it is tasty.

I had never baked ratatouille before, I was a little nervous that it would dry out. But it turned out delicious! Added some red pepper flakes for heat, delish!

It was okay. Really it's just baked vegetables with a little cheese. There wasn't enough fluid/sauciness to have it over noodles like we tried, and it was just really plain by itself. Needs some more seasoning.

Thank you! It's delicious hot, cold or reheated!